Easy sponge cake recipe

First, I have to admit, this is not my Grandmother's award-winning fabulous spongecake recipe, which I committed to making before June, along with other un-accomplished things on that list over there on the left which I will address shortly.

This is what my mother and aunt thought might be the recipe, but having made the original cake in question three times in a row when I was fourteen years old, until I got it perfect, it was as I was not separating the eggs here that I realised we had the wrong recipe.

This one is pretty good:

Light, fluffy, perfectly spongy. And very straight forward. But not as good as Grandma's.

Mum and I spent an hour scouring her old recipe collections on the weekend and we now think we've found Grandma's original. It looks familiar. And with four eggs, not three, which sounds about right.

But this is delicious and easy and worth a whisk!!

Sponge Cake

Ingredients:

3 eggs

½ cup caster sugar

½ cup cornflour

2 tbsp self raising flour

Method:

Grease, flour and line 2 x 20cm cake pans. Using an electric mixer beat three eggs on high until thick and creamy.

Gradually add sugar and keep beating.

Sift together your two flours and quickly and very lightly fold into the egg mix.

Divide evenly between the pans and bake at 180 C for 15-20 minutes.

Allow to cool for a few minutes in the pans then turn onto a wire rack.

Fill with jam and cream, or apparently passionfruit cream which is essential in a sponge according to Adam or in my case left over pink butter cream from the many many cupcakes I made for a small catering gig on Saturday morning!!

Grandma's recipe to follow…

xxx

5 Comments on “Easy sponge cake recipe”

I find spongecake dangerous. There is something about the texture…the lightness…the sweetness…the slight crunch of the edges…it’s irresistible and I’m afraid. I’m afraid I will eat the whole thing without any trouble at all!
But I’ve never made one with corn flour (meal?). Sounds intriguing and yes, dangerous…:)

k

The three times thing is impressive! My mum’s rule is that if you try a recipe three times in succession and it fails, you have to abandon it. So she never makes chocolate bavarian cream anymore! Harsh.

Corn flour and corn meal in Australia are very different textures – the first is flour more like rice flour than anything else and meal is more grainy. And yes, spongecake generally terribly dangerous. Which is why I made it to take to Mum and Dad’s where there were multiple cake plates waiting, not just mine!! I have Australian friends (and a brother!) in the US who I will ask about a cornflour (US) equivalent if it’s not common…